Teriyaki Chicken Thighs


Until recently, I've always been a boneless, skinless chicken breast kind-of-girl.  But those boneless, skinless breasts are abnormally huge, which makes me wonder just what that chicken did in its spare time.  Was it a bodybuilder on steroids?  Those huge chicken breasts are also really expensive, and, frankly, I've been a little bored with them.

I've been branching out lately in more ways than just vegetables.  I've also been trying different ways to prepare chicken.  This weekend, I made Terikyaki Chicken Thighs.  Yes, it's dark meat, and yes, it's got a bone in it!  Don't be alarmed.  This recipe is easy, affordable, and full of flavor. 

Terikyaki Chicken Thighs
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry (I didn't have sherry, so I used chicken broth.)
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger (I didn't have fresh ginger, so I used 1/4 teaspoon of dried ginger.)
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs (I used 4 chicken thighs.)
2 teaspoons sesame seeds

Combine the soy sauce, sugar, broth, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.

The original recipe instructs you to cook the chicken under the broiler.  I cooked mine on the grill.

Heat grill to high.  Add the chicken to sear and then lower the flame to finish it off.  Turn one side down as low as you can and keep the other side a little warmer.  Lower the lid.  The chicken pieces show good grill marks and the meat has just started to turn white. The skin should start to crisp and the fat will just be beginning to drain. Watch the chicken closely to avoid flare-ups and burning. From here you will need to move the pieces to cooler parts of the grill. Grill an additional 10 to 14 minutes.

Top chicken thighs with toasted sesame seeds.

Source:  Ellie Krieger and Grilling tips


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